Meringue Coconut Crisp

Name: Meringue Coconut Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Coconut; 20g Low-gluten flour; 1 (about 30g) Egg white; 15g milk powder; 30g Caster sugar

by quenny

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I used an egg yolk in the past to make coconut croissants. There was nothing to do with the extra egg whites. There was just a little left in the coconut cream, so I used the extra egg whites to toss again~ Now the egg yolks are all used up~ ~~

material:
30g minced coconut, 15g milk powder, 20g low-gluten flour, 1 egg white (about 30g), 30g fine sugar

Ingredients

30g Coconut
20g Low-gluten Flour
1 (about 30g) Egg White
15g Milk Powder
30g Caster Sugar

Meringue Coconut Crisp

1. Put the low powder, milk powder and coconut into a small bowl

2. Stir evenly, set aside

3. Add caster sugar to the egg whites

4. Stir evenly by hand (no need to send)

5. Pour in the powder that was mixed before

6. Stir well

7. Take a small piece of dough and round it

8. Place them in the baking tray one by one

9. Put it into the preheated oven, 170 degrees for about 25 minutes

10. It can be sealed and stored after being out of the oven and letting cool.

Tips:
1. Mix the flour first, so as not to be difficult to mix after adding the egg whites later;
2. Just stir the egg whites and sugar together, no need to beat them~
3. The well-mixed dough is relatively sticky. It is best to wear disposable gloves. In addition, if there is excess coconut paste, it is best to wrap a layer on the round dough~